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Almond Steak
From Lessons in cooking through preparation of meals, 1912
Serves 2
Best served hot.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
667Calories
55 gProtein
14 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein55 g
Carbohydrates14 g
Fiber6.6 g
Sugars0.1 g
Total Fat48 g
Saturated Fat12 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol181 mg
Sodium1297 mg
Potassium1144 mg
Calcium184 mg
Iron6.4 mg
Magnesium154 mg
Phosphorus633 mg
Zinc9.7 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.9 mg
Vitamin K24 mcg
Vitamin B61.5 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate27 mcg
Choline197 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 142. The excerpt below is the record exactly as published.
ALMOND STEAK HASHED BROWNED POTATOES NUT BREAD TEA Almond Steak Trim i lb. round steak and put it with j4 c almonds through the meat grinder; mix thoroughly, add ^ t salt, dash of pepper, and form into a large steak, either oblong or round, i inch thick. Put it at once into a hot greased pan, broil quickly, first on one side, then the other, lower the flame and cook 6 or 7 m. Spread with i T butter
Cook this with the app: pantry check, scaling, and the assistant.